AEG B98205-5-M Owner's manual

Tables, Tips and Recipes

User manual Fitted Fan/Steam

Cooking Oven

Thank you for choosing one of our high-quality products.

To ensure optimal and regular performance of your appliance please read this

instruction manual carefully. It will enable you to navigate all processes perfectly

and most efficiently. To refer to this manual any time you need to, we recommend

you to keep it in a safe place. And please pass it to any future owner of the appliance.

We wish you much joy with your new appliance.

Contents

Uses, tables and tips 2

Inner side of door 2

Cooking with steam 2

VIGOROUS STEAM 3

TRUE FAN and VIGOROUS STEAM in

succession 4

INTERVAL PLUS 5

INTERVAL STEAM 5

Baking 6

Roasting 10

SLOW COOK 13

Grilling 14

DEFROST 14

Meat programmes 15

RECIPE MENU 15

STEAM RECIPES 15

PRESERVING 18

BAKING RECIPES 19

ROASTING RECIPES 22

OTHER RECIPES 26

Subject to change without notice

Uses, tables and tips

WARNING!

Refer to "Safety information" chapter.

Information on acrylamides

According to the newest scientific knowledge, if you brown food (specially the one which

contains starch), acrylamides can pose a health risk. Thus, we recommend that you cook at

the lowest temperatures and do not brown food too much.

Inner side of door

On the inner side of the oven door you will find the numbers of the shelf levels.

The temperature and baking times in the tables are guidelines only. They depend on the

recipes, quality and quantity of the ingredients used.

Cooking with steam

Use only water as the liquid!

Cookware for steam cooking

• Use only heat and corrosion resistant cookware.

• Chrome steel food containers are correct too (see special accessories).

Contents

Oven levels

• There are the correct oven levels in the following tables. Count the oven levels from the

bottom to the top.

General notes

• When you cook longer than 30 minutes or when you cook large quantities of food, add

water if it is necessary.

• If you do not use the oven for a long time, thoroughly rinse out the water drawer,

connecting hoses and steam generator (see section "Cleaning and Care").

Note on the tables

• The tables give data for typical dishes.

• The temperature and time are for guidance only and depend on the composition, size ,

quantity of food and the cookware.

• Use almost the same recipe if you cannot find the settings for your recipe.

• Start the cooking with the cold oven if the data in the tables does not recommend

differently.

VIGOROUS STEAM

WARNING!

During VIGOROUS STEAM, do not under any circumstances open the oven door.

The VIGOROUS STEAM cooking method of preparation is suitable for all types of food, fresh

or frozen. It can be used for cooking, warming, defrosting, poaching or blanching vegetables,

meat, fish, pasta, rice, sweet corn, semolina and eggs.

Cooking of menus: You can prepare a complete menu in one go. To avoid over or under

cooked dishes choose those which require similar cooking times. Use the largest amount

of water specified for individual component from the menu (see cooking tables). Put the

dishes on the oven shelves in the suitable cookware. Adjust the gap between the dishes so

that the steam can get to every dish.

Sterilisation

• You can sterilise containers ( e.g. baby bottles) with the VIGOROUS STEAMfunction.

• Put the clean containers in the middle of the shelf on the 1st level. Make sure that the

opening faces down at a small angle.

• Fill the drawer with the maximum amount of water (650 ml) and set a time of 40 min.

at 96°C.

VIGOROUS STEAM table

Food Tempera-

ture °C

Water in the water

drawer in ml

Time

in min.

Shelf po-

sition

Risotto 96 400 25 - 30 2

Rice (with liquid 1:1) 96 550 35 - 40 2

Cornmeal (polenta, with liq-

uid 1:3)

96 650 40 - 50 2

Jacket potatoes, medium-

sized

96 650 40 - 50 2

Boiled potatoes 96 550 30 - 40 2

Uses, tables and tips

Food Tempera-

ture °C

Water in the water

drawer in ml

Time

in min.

Shelf po-

sition

Ratatouille 96 400 25 - 30 2

Brussels sprouts 96 550 30 - 35 2

Cauliflower, whole 96 700 40 - 45 2

Sauerkraut 96 700 50 - 60 2

Tomatoes, whole 96 250 15 - 20 2

Beetroot, whole 96 550 60 - 70 2

Kohlrabi/celery /fennel, sliced 96 550 35 - 40 2

Courgettes, sliced 96 400 20 - 25 2

Carrots, sliced 96 550 30 - 35 2

Defrosting vegetables 96 550 30 - 35 2

Defrosting and cooking veg-

etables

96 550 30 - 35 2

Blanching vegetables 96 250 12 - 15 2

Blanching beans 96 250 20 - 22 2

Tender veal ham 1000 g 96 700 50 - 75 2

Smoked loin of pork

600-1000 g

96 700 45 - 55 2

Frankfurter / veal sausage 96 250 15 - 20 2

Warming meat loaf in 1 cm

slices

96 400 20 - 25 2

Trout, 170-300 g 96 400 15 - 25 2

Eggs, soft 96 200 8 - 12 2

Eggs, medium 96 200 10 - 15 2

Eggs, hard 96 200 15-20 2

1) The times are for guidance only.

TRUE FAN and VIGOROUS STEAM in succession

You can cook meat, vegetables and accompaniments one after the other by combining

functions TRUE FANand VIGOROUS STEAM and together in case of function VIGOROUS

STEAM . All components are ready to serve at the same time.

• use TRUE FAN function to initial roast of the food;

• put prepared vegetables and accompaniments in oven-proof dishes and place in the

oven with the roast.

• start the VIGOROUS STEAM function and cook it all together until ready.

Cool down the oven to a temperature of around 80°C before you start the VIGOROUS

STEAMfunction. To cool the appliance down quicker, open the oven door to the first position

for approximately 15 minutes.

Uses, tables and tips

TRUE FAN and VIGOROUS STEAM in sucession table

Food TRUE FAN VIGOROUS STEAM Maximum

water amount 650 ml

Temperature

°C

Meat time in

minutes

Meat and ac-

companiments

Time in mi-

nutes

Shelf position

Roast beef 1 kg, Brussels

sprouts, polenta

180 60-70 40-50 1 and 3

Roast beef 1 kg, Brussels

sprouts, polenta

180 60-70 30-40 1 and 3

Roast veal 1 kg, rice, vegeta-

bles

180 50-60 30-40 1 and 3

The times in the table are guidelines only. They depend on the size and amount of the food.

The core temperature in meat before switching VIGOROUS STEAM should be 60-63 °C.

INTERVAL PLUS

The INTERVAL PLUS method of preparation is particularly suitable for foods with a high

moisture content and for defrosting and re-heating foods.

INTERVAL PLUS table

Food INTERVAL PLUS (maximum water amount 250 ml)

Temperature °C Time in minutes Level

Custard / flan in individual dishes

90 35-40 2

Baked eggs

90 30-40 2

Terrine

90 40-50 2

Thin fish fillet 85 15-25 2

Thick fish fillet/Small fish up to

350g

90 25-35 2

Whole fish up to 1000g 90 35-45 2

1) continue for a further half an hour with the door closed

INTERVAL STEAM

This type of preparation INTERVAL STEAM is particularly suitable for roasting large pieces

of meat, for defrosting and heating already cooked, portioned food as well as for baking

bread, rolls, gratins and casseroles.

INTERVAL STEAM table

Food INTERVAL STEAM Amount of water to add will depend on the

length of the cooking time.

Temperature °C Time in minutes Level

Reheating complete meal 6 plates,

dia. 24 cm

110 15-20 1, 3 and 5

Uses, tables and tips

Food INTERVAL STEAM Amount of water to add will depend on the

length of the cooking time.

Temperature °C Time in minutes Level

Roast pork 1000g 160-180 90-100 2

Roast beef 1000 g 160-180 120-150 2

Roast veal 1000g 180 80-90 2

Meat loaf, uncooked, 500g 180 30-40 2

Frankfurter / veal sausage 85 20-30 2

Smoked loin of pork 600-1000g

(soak for 2 hours)

160-180 60-70 2

Chicken 1000g 180-200 50-60 2

Duck 1500-2000g 180 70-90 2

Goose 3000g 170 130-170 1

Fish fillets 85-90 20-30 2

Potato gratin, Leek/potato gratin 160-170 50-60 2

Pasta bake 190 40-50 2

Lasagne 180 45-55 2

Misc. types of bread 500-1000g 180-190 50-60 2

Rolls 40-60g 180-210 25-35 3

Ready-to-bake rolls 30-40g 200 10-20 3

Ready-to-bake rolls 30-40g, frozen 200 15-25 3

Ready-to-bake baguettes 40-50g 200 10-20 3

Ready-to-bake baguettes 40-50g,

frozen

200 15-25 3

Cut up a whole roast before warming.

The times in the table are guidelines only. They depend on the size and amount of the food.

Baking

General instructions

• Your new oven may bake or roast differently to the appliance you had before. Adapt

your usual settings (temperature, cooking times) and shelf levels to the values in the

tables.

• With longer baking times, the oven can be switched off about 10 minutes before the

end of baking time, to use the residual heat.

When you use frozen food, the trays in the oven can twist during baking. When the

trays get cold again, the distortion will be gone.

How to use the Baking Tables

• We recommend to use the lower temperature the first time.

• If you cannot find the settings for a special recipe, look for the one that is almost the

same.

Uses, tables and tips

• Baking time can be extended by 10-15 minutes, if you bake cakes on more than one

level.

• Cakes and pastries at different heights do not always brown equally at first. If this occurs,

do not change the temperature setting. The differences equalize during the baking pro-

cedure.

Baking on one oven level - Baking in tins

Type of baking Oven function Level Temperature (°C) Time (h:min)

Ring cake or brioche TRUE FAN 1 150 - 160 0:50 - 1:10

Madeira cake/Fruit

cakes

TRUE FAN 1 140 - 160 1:10 - 1:30

Sponge cake TRUE FAN 1 140 0:25 - 0:40

Sponge cake CONVENTIONAL 1 160 0:25 - 0:40

Flan base - short pastry

TRUE FAN 3 170-180 0:10 - 0:25

Flan base - sponge mix-

ture

TRUE FAN 3 150 - 170 0:20 - 0:25

Apple pie CONVENTIONAL 1 170 - 190 0:50 - 1:00

Apple pie (2 tins, Ø 20

cm, diagonally off set)

TRUE FAN 1 160 1:10 - 1:30

Apple pie (2 tins, Ø 20

cm, diagonally off set)

CONVENTIONAL 1 180 1:10 - 1:30

Savoury flan (e.g. qui-

che lorraine)

TRUE FAN 1 160 - 180 0:30 - 1:10

Curd Cheese Cake CONVENTIONAL 1 170 - 190 1:00 - 1:30

1) Pre-heat oven

Baking on one oven level - Cakes/pastries/breads on baking trays

Type of baking Oven function Level Temperature (°C) Time (h:min)

Plaited bread/bread

crown

CONVENTIONAL 3 170 - 190 0:30 - 0:40

Christmas stollen

CONVENTIONAL 3 160 - 180 0:40 - 1:00

Bread ( rye bread) CONVENTIONAL 1

- first of all

230 0:25

- then 160 - 180 0:30 - 1:00

Cream puffs/eclairs

CONVENTIONAL 3 160 - 170 0:15 - 0:30

Swiss roll

CONVENTIONAL 3 180 - 200 0:10 - 0:20

Cake with crumble top-

ping (dry)

TRUE FAN 3 150 - 160 0:20 - 0:40

Buttered almond cake/

sugar cakes

CONVENTIONAL 3 190 - 210 0:15 - 0:30

Uses, tables and tips

Type of baking Oven function Level Temperature (°C) Time (h:min)

Fruit flans (made with

yeast dough / sponge

mixture)

TRUE FAN 3 150 0:35 - 0:50

Fruit flans (made with

yeast dough / sponge

mixture)

CONVENTIONAL 3 170 0:35 - 0:50

Fruit flans made with

short pastry

TRUE FAN 3 160 - 170 0:40 - 1:20

Yeast cakes with deli-

cate toppings (e.g.

quark, cream, custard)

CONVENTIONAL 3 160 - 180 0:40 - 1:20

Pizza (with a lot of top-

ping)

1)2)

TRUE FAN 1 180 - 200 0:30 - 1:00

Pizza (thin crust)

TRUE FAN 1 200 - 220 0:10 - 0:25

Unleavened bread TRUE FAN 1 200 - 200 0:08 - 0:15

Tarts (CH) TRUE FAN 1 180 - 200 0:35 - 0:50

1) Pre-heat oven

2) Use the deep roasting pan

Baking on one oven level - Biscuits

Type of baking Oven function Level Temperature (°C) Time (h:min)

Short pastry biscuits TRUE FAN 3 150 - 160 0:06 - 0:20

Viennese whirls TRUE FAN 3 140 0:20 - 0:30

Viennese whirls

CONVENTIONAL 3 160 0:20 - 0:30

Biscuits made with

sponge mixture

TRUE FAN 3 150 - 160 0:15 - 0:20

Pastries made with egg

white, meringues

TRUE FAN 3 80 - 100 2:00 - 2:30

Macaroons TRUE FAN 3 100 - 120 0:30 - 0:60

Biscuits made with

yeast dough

TRUE FAN 3 150 - 160 0:20 - 0:40

Puff pastries

TRUE FAN 3 170 - 180 0:20 - 0:30

Rolls

TRUE FAN 3 160 0:20 - 0:35

Rolls

CONVENTIONAL 3 180 0:20 - 0:35

Small cakes (20 per

tray)

TRUE FAN 3 140 0:20 - 0:30

Small cakes (20 per

tray)

CONVENTIONAL 3 170 0:20 - 0:30

1) Pre-heat oven

Uses, tables and tips

Baking on more than one level - Cakes/pastries/breads on baking trays

Type of baking

TRUE FAN

2 levels

TRUE FAN

3 levels

Temperature (°C)

Time (h:min)

Cream puffs / Eclairs

1 / 4 --- 160 - 180 0:35 - 0:60

Dry streusel cake 1 / 3 --- 140 - 160 0:30 - 0:60

1) Pre-heat oven

Baking on more than one level - Biscuits/small cakes/pastries/rolls

Type of baking

TRUE FAN

2 levels

TRUE FAN

3 levels

Temperature (°C)

Time (h:min)

Short pastry biscuits 1 / 3 1 / 3 /5 150 - 160 0:15 - 0:35

Viennese whirls 1 / 3 1 / 3 /5 140 0:20 - 0:60

Biscuits made with

sponge mixture

1 / 3 --- 160 - 170 0:25 - 0:40

Biscuits made with

egg white, meringues

1 / 3 --- 80 - 100 2:10 - 2:50

Macaroons 1 / 3 --- 100 - 120 0:40 - 1:20

Biscuits made with

yeast dough

1 / 3 --- 160 - 170 0:30 - 0:60

Puff pastries

1 / 3 --- 170 - 180 0:30 - 0:50

Rolls 1 /4 --- 160 0:30 - 0:45

Small cakes (20 per

tray)

1 /4 --- 140 0:25 - 0:40

1) Pre-heat oven

Tips on baking

Baking results Possible cause Remedy

The cake is not

browned sufficiently

underneath

Incorrect oven level Put the cake on a lower oven level

The cake sinks (be-

comes soggy, lumpy,

streaky)

Oven temperature too high Use a lower setting

The cake sinks (be-

comes soggy, lumpy,

streaky)

Baking time is too short Set a longer baking time

Do not set higher temperatures to de-

crease baking times

The cake sinks (be-

comes soggy, lumpy,

streaky)

Too much liquid in the mix-

ture

Use less liquid. Look at the mixing times,

specially when you use mixing machines

Cake is too dry Oven temperature too low Set a higher oven temperature

Cake is too dry Baking time too long Set a shorter baking time

Uses, tables and tips

Baking results Possible cause Remedy

Cake does not brown

equally

Oven temperature too high

and baking time too short

Set a lower oven temperature and a longer

baking time

Cake does not brown

equally

Mixture is unevenly distrib-

uted

Spread the mixture evenly on the baking

tray

Cake does not cook in

the baking time set

Temperature too low Use a slightly higher oven temperature

setting

FAN BAKING table

To see which oven function you must use please refer to the oven functions list in Daily

use chapter.

Type of baking Shelf level Temperature °C Time (in minutes)

Pizza (thin crust)

1 180 - 200 20 - 30

Pizza (with a lot of top-

ping)

1 180 - 200 20 - 30

Tarts 1 180 - 200 45 - 60

Spinach flan 1 160 - 180 45 - 60

Quiche Lorraine 1 170 - 190 40 - 50

Curd Cheese Cake ,

round

1 140 - 160 60 - 90

Curd Cheese Cake on

tray

1 140 - 160 50 - 60

Apple cake, covered 1 150 - 170 50 - 70

Vegetable pie 1 160 - 180 50 - 60

Unleavened bread

1 250 - 270 10 - 20

Puff pastry flan

1 160 - 180 40 - 50

Flammekuchen (Pizza-

like dish from Alsace)

1 250 - 270 12 - 20

Piroggen (Russian ver-

sion of calzone)

1 180 - 200 15 - 25

1) Pre-heat the oven

Roasting

General instructions:

• Use heat-resistant ovenware to roast (please read the instructions of the manufacturer).

• Large roasting joints can be roasted directly in the deep roasting pan or on the oven

shelf above the deep roasting pan. (If present)

• Roast lean meats in a roasting tin with a lid. This well keep the meat more succulent.

• All types of meat, that can be browned or have crackling, can be roasted in the roasting

tin without the lid.

Uses, tables and tips

• We recommend cooking meat and fish weighing 1 kg and above in the oven.

• To prevent escaping meat juices or fat from burning on to the pan, we recommend

placing some liquid in the deep roasting pan.

• If required, turn the roast (after 1/2 - 2/3 of the cooking time).

• Baste large roasts and poultry with their juices several times during roasting. This will

give better roasting results.

• You can switch the oven off about 10 minutes before the end of the roasting time, in

order to utilise the residual heat.

Beef

Type of meat Quantity Oven function Shelf

level

Tempera-

ture °C

Time (h:min)

Port roast 1 - 1,5 kg CONVENTION-

1 200 - 250 2:00 - 2:30

Roast beef or fillet for each cm

of thickness

- rare

for each cm

of thickness

ROTITHERM 1 190 - 200 0:05 - 0:06

- medium for each cm

of thickness

ROTITHERM 1 180 - 190 0:06 - 0:08

- well done for each cm

of thickness

ROTITHERM 1 170 - 180 0:08 - 0:10

1) preheat the oven

Pork

Type of meat Quantity Oven function Shelf

level

Tempera-

ture °C

Time (h:min)

Shoulder, neck, ham joint 1 - 1.5 kg ROTITHERM 1 160 - 180 1:30 - 2:00

Chop, spare rib 1 - 1.5 kg ROTITHERM 1 170 - 180 1:00 - 1:30

Meat loaf 750 g - 1 kg ROTITHERM 1 160 - 170 0:45 - 1:00

Porknuckle (precooked) 750 g - 1 kg ROTITHERM 1 150 - 170 1:30 - 2:00

Veal

Type of meat Quantity Oven function Shelf

level

Tempera-

ture °C

Time (h:min)

Roast Veal 1 kg ROTITHERM 1 160 - 180 1:30 - 2:00

Knuckle of veal 1,5 -2 kg ROTITHERM 1 160 - 180 2:00 - 2:30

Lamb

Type of meat Quantity Oven function Shelf

level

Tempera-

ture °C

Time (h:min)

Leg of lamb, roast lamb 1 - 1,5 kg ROTITHERM 1 150 - 170 1:15 - 2:00

Saddle of lamb 1 - 1,5 kg ROTITHERM 1 160 - 180 1:00 - 1:30

Uses, tables and tips

Game

Type of meat Quantity Oven function Shelf

level

Tempera-

ture °C

Time (h:min)

Saddle of hare, leg of

hare

up to 1 kg CONVENTION-

3 220 - 250 0:25 - 0:40

Saddle of venison 1,5 - 2 kg CONVENTION-

1 210 - 220 1:15 - 1:45

Haunch of venison 1,5 - 2 kg CONVENTION-

1 200 - 210 1:30 - 2:15

1) preheat the oven

Poultry

Type of meat Quantity Oven function Shelf

level

Tempera-

ture °C

Time (h:min)

Poultry portions 200 - 250 g

each

ROTITHERM 1 200 - 220 0:35 - 0:50

Half chicken 400 - 500 g

each

ROTITHERM 1 190 - 210 0:35 - 0:50

chicken, poulard 1 - 1,5 kg ROTITHERM 1 190 - 210 0:45 - 1:15

Duck 1.5 - 2 kg ROTITHERM 1 180 - 200 1:15 - 1:45

Goose 3.5 - 5 kg ROTITHERM 1 160 - 180 2:30 - 3:30

Turkey 2.5 - 3.5 kg ROTITHERM 1 160 - 180 1:45 - 2:30

Turkey 4 - 6 kg ROTITHERM 1 140 - 160 2:30 - 4:00

Fish ( steamed)

Type of meat Quantity Oven function Shelf

level

Tempera-

ture °C

Time (h:min)

Whole fish 1 - 1,5 kg CONVENTION-

1 210 - 220 0:45 - 1:15

MEAT PROBE table

Beef

Food to be cooked Meat core temperature in °C

Rib steak or fillet steak rare 45 - 50

Rib steak or fillet steak medium 60 - 65

Rib steak or fillet steak well done 75 - 80

Pork

Food to be cooked Meat core temperature in °C

Shoulder of pork, ham joint, neck 80 - 82

Chop (saddle), smoked pork loin 75 - 80

Uses, tables and tips

Food to be cooked Meat core temperature in °C

Meat loaf 75 - 80

Veal

Food to be cooked Meat core temperature in °C

Roast veal 75 - 80

Knuckle of veal 85 - 90

Mutton / lamb

Food to be cooked Meat core temperature in °C

Leg of mutton 80 - 85

Saddle of mutton 80 - 85

Roast lamb, leg of lamb 75 - 80

Game

Food to be cooked Meat core temperature in °C

Saddle of hare 70 - 75

Leg of hare 70 - 75

Whole hare 70 - 75

Saddle of venison 70 - 75

Leg of venison 70 - 75

SLOW COOK

SLOW COOK is correct for pieces of tender, lean meat and fish to make them succulent.

SLOW COOK is not correct for pot roasts or fatty pork roasts.

The oven gets the pre set temperature and a signal operates. Then, the oven automatically

sets to a lower temperature to continue cooking.

Always cook without a lid in SLOW COOK .

1. Sear the meat in a pan in a very high heat.

2. Put the meat in a roasting dish or directly on the oven shelf. Put the tray below the

shelf to catch the fat.

3. Put the shelf in the oven. Select SLOW COOK . If it is necessary, set SLOW COOK TWO

and cook until done. See in the table.

SLOW COOK table

Food

Weight in grams Setting Shelf position Time in mi-

nutes

Roast beef 1000-1500 SLOW COOK TWO 1 90-110

Fillet of beef 1000-1500 SLOW COOK TWO 3 90-110

Roast veal 1000-1500 SLOW COOK TWO 1 100-120

Uses, tables and tips

Food

Weight in grams Setting Shelf position Time in mi-

nutes

Steak 200 - 300 SLOW COOK ONE 3 20-30

1) Brown in a frying pan before cooking

Grilling

Always use the grilling functions with maximum temperature setting

Always grill with the oven door closed

Always pre-heat the empty oven with the grill functions for 5 minutes.

• Set the shelf in the shelf level as recommended in the grilling table.

• Always set the pan to collect the fat into the first shelf level.

• Grill only flat pieces of meat or fish.

GRILLtable

Food to grill Shelf level Time

1st side 2nd side

Burgers 4 8 - 10 mins. 6 - 8 mins.

Pork fillet 4 10 - 12 mins. 6 - 10 mins.

Sausages 4 8 - 10 mins. 6 - 8 mins.

Filet steaks, veal steaks 4 6 - 7 mins 5 - 6 mins.

Filet of beef, roast beef

( approximately 1 kg)

3 10 - 12 mins. 10 - 12 mins.

Toast

3 4 - 6 mins. 3 - 5 mins.

Toast with topping 3 6 - 8 mins. -------

1) Do not pre-heat

DEFROST

• Put the food out of the packaging and set it on a plate on the oven shelf.

• Do not cover with a plate or bowl. This can extend the time to defrost very much.

• Put the oven shelf in the first shelf level from the bottom.

DEFROST table

Dish Defrosting time (mins) Further defrosting

time (mins)

Comments

Chicken, 1000 g 100-140 20-30 Place the chicken on

an upturned saucer

placed on a large plate

Turn halfway through

Meat, 1000 g 100-140 20-30 Turn halfway through

Meat, 500 g 90-120 20-30 Turn halfway through

Trout, 150g 25-35 10-15 -------

Uses, tables and tips

Dish Defrosting time (mins) Further defrosting

time (mins)

Comments

Strawberries, 300g 30-40 10-20 -------

Butter, 250g 30-40 10-15 -------

Cream, 2 x 200g 80-100 10-15 Cream can also be

whipped when still

slightly frozen in pla-

ces

Gateau, 1400g 60 60 -------

Meat programmes

Use a roasting pan or a roaster.

Meat programmes with weight input

Food Cookware Additional of fluid

POULTRY open -

PORK open 2-4 cm

BEEF cover 1-2 cm

VEAL cover 1-2 cm

GAME cover 1-2 cm

Meat programmes with meat probe

Food Cookware Additional of fluid

TOP SIDE BEEF open -

BEEF SCAN open -

PORK JOINT open -

VEAL open -

LAMB JOINT open -

GAME open -

BONED POULTRY open -

The display shows oven levels and weight for every meat programme.

RECIPE MENU

The display shows oven levels and pre-set cooking times for every automatic recipe.

STEAM RECIPES

REHEATING OF FOODS (4-6 people)

Cookware:

Any kind of cookware that is heat-resistant to at least 130°C can be used.

Uses, tables and tips

Method:

Put the food separately or together on the cookware. Put it in the oven. Do not cover. Use

6 plates (diameter 26 cm) maximum.

FRESH VEGETABLES

Cookware:

Any kind of cookware that is heat-resistant to at least 100°C can be used.

Ingredients:

• 400 g cauliflower

• 200 g carrots

• 200 g kohlrabi

• 200 g yellow and red peppers

Method:

Rinse cauliflower and divide into florets. Peel carrots and kohlrabi and cut into bite-sized

pieces. Wash the pepper and cut into strips. Place all vegetables into an open dish and cook

without adding water. It is possible to do without salt and other seasonings with this

method of cooking.

FISH (TROUT)

Ingredients:

• 4 trout of 250-300 g each

• lemon juice, pepper, salt

Method:

Wash the trout well inside and out, sprinkle with lemon juice, season and place in stainless

steel dishes with punched inserts, with 2 trout per dish. Serve with toasted flaked almonds.

Steamed trout variation:

Before the trout are placed in the stainless steel dishes with colander insert, pour hot water

and vinegar over them.

POTATO GRATIN

Ingredients:

• 1,000 g potatoes

• 1 teaspoon each of salt, pepper and nutmeg

• 2 cloves of garlic

• 200 g grated cheese

• 3 eggs

• 100 ml milk

• 250 ml cream

• 4 tablespoons butter

Method:

Peel potatoes, slice thinly, dry and then season. Rub an ovenproof baking dish with a clove

of garlic and then grease the dish with butter. Spread half of the seasoned potato slices in

the dish and sprinkle some of the grated cheese over them. Layer the rest of the potato

slices over this and spread the rest of the grated cheese on top. Crush the second clove of

garlic and beat it together with the eggs, the milk and the cream. Pour the mixture over

the potatoes and spread the rest of the butter in small knobs on the gratin.

Uses, tables and tips

FARMER BREAD

Ingredients:

• 400 g Semi-white flour

• 150 g Rye flour

•10 g Salt

• 20 g Yeast

• 200 g Milk

• 200 g Water

You can use wheat flour for dark coarse rye bread in place of the semi-white flour.

Method:

Dissolve the yeast in the liquid, add the rest of the ingredients and knead to an elastic

dough. Leave the dough to rise covered for 30-40 minutes, knock back 2 or 3 times during

this period.

Preparation

Divide the dough into 2, make them into rounds and leave them to rise covered for about

20 minutes. Before baking them, dust the loaves lightly with flour and cut a 3mm deep

cross with a sharp knife.

WHITE BREAD

Ingredients:

• 1000 g flour

• 1 cube of fresh yeast or 2 packets of dried yeast

• 600 ml milk

•15 g salt

Method:

Place flour and salt in a large bowl. Dissolve the yeast in tepid milk and add to the flour.

Knead all ingredients into a workable dough. Depending on the qualities of the flour, a little

more milk may be required to achieve a workable dough. Leave the dough to rise until it

doubles in volume. Cut the dough into two, make into two long loaves and place on the

baking tray which has been greased or covered with naking parchment. Leave the loaves

to rise again by half their volume. Before baking, dust them with flour and with a sharp

knife cut 3-4 diagonal lines, at least 1 cm deep.

YEAST PLAIT

For the dough:

• 500 g flour

• 20 g yeast

• 200 ml lukewarm milk

• 40 g sugar

•salt

• 5 egg yolks

• 200 g softened butter

For the filling:

• 180 g chopped walnuts

• 20 g breadcrumbs

• 1 teaspoon ground ginger

Uses, tables and tips

• 50 ml milk

• 60 g honey

• 30 g melted butter

•20 ml rum

For the coating:

• 1 egg yolk

• A little milk

• 50 g flaked almonds

Method:

Sieve the flour into a mixing bowl, make a hollow in the centre. Cut up the yeast, place it

in the hollow with the milk and a little of the sugar and stir in the flour from around the

edge, sprinkle with flour, leave to rise in a warm place until the flour sprinkled on the

mixture is showing cracks. Put the rest of the sugar on the edge of the flour. Knead all

ingredients into a workable yeast dough. Leave the dough to rise in a warm place until it

is about double the size. For the filling, mix all ingredients together. Divide the dough into

three equal parts and roll out into long rectangles. Spread a third of the filling onto each

rectangle and then roll the pieces of dough together. Make a plait out of the three pieces

of dough. Coat the surface of the plait with a mixture of egg yolk and milk and then sprinkle

with flaked almonds.

PRESERVING

• Only use usual preserving jars of the same dimension.

• Do not use jars with twist-off or bayonet type lids and metal tins.

• Use the first shelf level from the bottom.

• Use the baking tray. You can put six 1-litre jars maximum on it.

• Fill all the jars to the same level and close them correctly.

• Put the jars on the shelf, make sure that they do not touch each other.

• Fill approximately 1/2 litre of water into the flat baking tray to have sufficient moisture

in the oven.

• When the liquid lightly starts to bubble in the first jars (after about 35-60 minutes with

1 litre jars), switch off the oven or decrease the temperature to 100°C ( see table).

PRESERVING table

Soft fruit

Preserve Temperature in °C Time until simmer-

ing in mins.

Continue to cook at

100°C in mins.

Strawberries, blueberries, rasp-

berries, ripe gooseberries

160 - 170 35 - 45 ---

Unripe gooseberries 160 - 170 35 - 45 10 - 15

Stone fruit

Preserve Temperature in °C Time until simmer-

ing in mins.

Continue to cook at

100°C in mins.

Pears, quinces, plums 160 - 170 35 - 45 10 - 15

Uses, tables and tips

Vegetables

Preserve Temperature in °C Time until simmer-

ing in mins.

Continue to cook at

100°C in mins.

Carrots

160 - 170 50 -60 5 - 10

Cucumbers 160 - 170 50 - 60 ---

Mixed pickles 160 - 170 50 - 60 15

Kohlrabi, peas, asparagus 160 - 170 50 - 60 15 - 20

1) Leave standing in oven when switched off

BAKING RECIPES

LEMON SPONGE CAKE

Cookware:

Black square baking tin, 30 cm long. Margarine for greasing. Breadcrumbs for coating baking

tin.

For the mixture:

• 250 g butter

• 200 g sugar

• 1 packet vanilla sugar

•1 pinch salt

• 4 eggs

• 150 g flour

• 150 g cornflour

• 1 level teaspoon baking powder

• grated peel of 2 lemons

Glaze:

• 1/8 l lemon juice

• 100 g icing sugar

Method:

Place butter, sugar, lemon peel, vanilla sugar and salt in a mixing bowl and beat. Then add

the eggs one at a time and beat the mixture again. Add the flour and cornflour mixed with

the baking powder to the foaming mixture and fold in. Put the mixture into the greased

and bread-crumbed baking tin, smooth and put in the oven. After baking, mix lemon juice

and icing sugar. Turn the cake out onto a piece of aluminium foil. Fold up the aluminium

foil against the sides of the cake so that the glaze cannot run out. Pierce the cake with a

wooden chopstick and brush on the glaze. Then leave the cake to soak for a while.

SWEDISH CAKE

Cookware:

Round springform baking tin 28 cm, black plate, bottom lined with baking parchment.

For the mixture:

• 5 eggs

• 340 g sugar

• 100 g melted butter

• 360 g flour

Uses, tables and tips

• 1 packet baking powder

• 1 packet vanilla sugar

•1 pinch salt

• 200 ml cold water

Method:

Place sugar, eggs, vanilla sugar and salt in a mixing bowl and beat for 5 minutes until foamy.

Then add the melted butter to the mixture and fold in. Add the flour with the baking powder

mixed into it into the foaming mixture and stir in. Finally add the cold water and mix

everything well. Put the mixture into the baking tin, smooth it down and put in the oven.

SPONGE CAKE

Cookware:

Black ring cake tin. Margarine for greasing. Breadcrumbs for coating baking tin.

For the mixture:

• 200 g butter

• 100 g sugar

• 100 g icing sugar

• 1 packet vanilla sugar

•1 pinch salt

• 4 eggs

• 400 g flour

• 1 packet baking powder

•1/8 l milk

• 50 g cocoa

• Juice of half a lemon

Method:

Place butter, sugar, lemon juice, vanilla sugar and salt in a mixing bowl and beat together.

Then add the eggs one at a time and beat the mixture again. Add the flour with the baking

powder mixed into it and the milk to the foaming mixture and fold in. Put half of the

mixture into the greased and breadcrumbed baking tin. Mix the other half of the mixture

with the cocoa and put it onto the yellow mixture. Use a fork to mix the dark mixture in

circles under the yellow mixture and then smooth out. Then place in the oven.

CHEESE CAKE

Cookware:

Black springform baking tin with 26 cm diameter, greased.

For the base:

• 150 g flour

• 70 g sugar

• 1 packet vanilla sugar

•1 egg

• 70 g softened butter

For the cheese cream:

• 3 egg whites

•50 g rasins

• 2 tablespoons rum

• 750 g low fat quark

Uses, tables and tips

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